CRISPY TEMPEH & BRUSSEL SPROUT SKILLET

March 18, 2019by Renee Tavoularis

Tempeh is a versatile and nutritious plant-based protein that can easily be incorporated into your diet. Unlike tofu, tempeh is a fermented soy product which means it also contains probiotics in addition to high amounts of protein, iron and calcium.

Instructions

In a large skillet over medium-high heat, add 1 tablespoon coconut oil. Once hot, add the tempeh in a single layer. Cook for 3-4 minutes or until lightly golden. Repeat on all sides. Remove the tempeh from the pan and set aside.

Add the remaining coconut oil to the pan. Place the red onion in the skillet and cook for 5 minutes or until softened. Add the garlic and cook another 1 minute.

Add the brussel sprouts, tamari, coconut aminos and smoked paprika to the pan. Cook for 10 minutes or until the brussel sprouts are tender.

Place the tempeh back in the pan and cook for 2 minutes or until heated through.

Store leftovers in an airtight container in the fridge for up to 4 days.